Over the past five years, many of the older fine-dining restaurants have struggled to keep pace with the brash, young upstarts, but the ever-evolving Charleston Grill has managed to keep its place at the head of the pack. Executive Chef Michelle Weaver still turns out the decadently lush entrees that have long been the restaurant’s calling card, like butter-poached lobster with gnocchi and truffle sauce or an intensely flavored rabbit ragu with fresh pappardelle and foie gras. At the same time, she can deliver pristine, ingredient-centric dishes like a delicately bright salad of octopus tossed with heirloom cherry tomatoes, lemon, and parsley. And her contemporary spins on Southern cuisine — fried catfish with shrimp creole and rice grits or a grilled Kurobutu pork chop with dirty purlou and mustard greens — are as Dixie as they come. The best way to experience the full sweep of the cuisine is with Weaver’s six-course tasting menu, which may well be the most impressive in town. Sommelier Rick Rubel’s extensive wine list provides spot-on pairings for such impressive food, and Mickey Bakst’s reliably attentive front-of-the-house team ensures a luxurious experience from start to finish. —Robert Moss
Dish (Summer 2014)
Exec. chef Michelle Weaver takes the helm in the kitchen of this world-class dining room. The innovative menu is broken into four types of dishes: pure focuses on fresh ingredients in simple preparations, lush delivers lavish French fare, cosmopolitan explores exotic and imaginative cuisine, and Southern is the Grill's take on local favorites. Live jazz by Quentin Baxter.
Features: Online Reservations, Dinner, Best of Charleston winner, Top 50, Valet Parking, Non-Smoking
Hours: Dinner (daily)